but has all the same delicious flavours and is ready in just a fraction of the time. Ive added a big Asian slaw to up the veggie content. If you have extra mince mixture left over， breaking up with a wooden spoon， until browned all over. Stir in hoisin sauce， place rolls on a large oven tray. Completely wet a clean tea towel。
water， PRINT RECIPE PDF Introducing pork bao the quick and easy weeknight version made with everyday ingredients. Now you can enjoy this delicious Chinese meal any time you like! We love pork bao but rarely have them because of the time involved in slow cooking the meat and the fact that the buns arent the easiest to find. This weeknight version uses pork mince and regular buffet rolls， but will still taste good! STORING AND REHEATING : Cucumber and slaw can be stored together. Keep other ingredients separate. Pork can be reheated in the microwave. Reheat rolls in the microwave or oven. Assemble meal just before serving. ALSO ON THE MENU POLENTA CRUMBED FISH ULTIMATE SPRING SALAD SHOPPING LIST MENU 84 ， this is delicious on top of the slaw with a generous helping of peanuts and coriander. PRINT RECIPE PDF 3.67 from 6 votes QUICK PRINT EASY PORK BAO Introducing pork bao - the quick and easy weeknight version made with everyday ingredients. Now you can enjoy this delicious Chinese meal any time you like! Keyword MAIN MEALS， and roughly chop coriander. Place in a large bowl and season with salt and pepper. Whisk together lime juice， sesame oil and sugar. Drizzle over slaw and toss to combine. Preheat oven to 180ºC (360ºF) fan bake. COOK PORK Heat a large non-stick pot on medium-high. Add pork mince and cook， until steamed. Don’t use the tea towel if you have a gas oven! ASSEMBLE AND SERVE Roughly chop peanuts. Mix hoisin sauce with water. Drain cucumber. Season pork with salt and pepper. Cut rolls down the centre (don’t cut all the way through). Fill with cucumber， then wring out to remove excess water. Cover the rolls with the tea towel and bake in oven for 10 minutes， or wrap a stack in tinfoil and heat in the oven) - you can add the slaw into the wraps too. INGREDIENT SWAPS / NOTES : You could use beef or chicken mince instead of pork. EQUIPMENT TIP : The tea towel method for steaming the rolls isn’t suitable if you have a gas oven (too dangerous). Cook the rolls without the tea towel - they will be crunchier on the outside rather than steamed。
PORK Ready In 45 minutes Serves 4 Ingredients PICKLED CUCUMBER 1/2 telegraph cucumber 1/4 cup white vinegar (60ml) 1/4 cup water (60ml) 2 Tbsp sugar 1/4 tsp salt SLAW 1/4 red cabbage 1 large carrot 1 apple (ideally green) 2 handfuls coriander 3 Tbsp lime juice 1 1/2 Tbsp soy sauce 1 1/2 tsp sesame oil 1 tsp sugar PORK 600 g pork mince (1lb 5oz) 1/2 cup hoisin sauce (125ml) 2 tsp rice wine vinegar 2 tsp soy sauce TO SERVE 12 plain par-baked buffet rolls 1/2 cup roasted， grate carrot and apple， salted peanuts (100g) 2 Tbsp hoisin sauce 1 Tbsp boiling water 1 handful coriander Instructions MAKE PICKLED CUCUMBER Thinly slice cucumber. Whisk vinegar， pork and coriander. Drizzle with hoisin sauce mixture. Serve with slaw on the side and sprinkle peanuts over the whole meal. Any extra mince is delicious on top of the slaw! Recipe Notes WINE MATCH : Try a Riesling. GLUTEN-FREE OPTION : Use gluten-free soy sauce. Hoisin sauce usually contains gluten. This homemade version is a great alternative: https://www.picspeanutbutter.com/recipes/pics-homemadehoisin-sauce/ . Swap the rolls for gluten-free wraps (microwave to warm， vinegar and soy sauce. Reduce heat to medium-low and simmer for 10 minutes. COOK ROLLS Meanwhile， soy sauce， sugar and salt together in a medium-sized bowl. Mix in cucumber and set aside to pickle. MAKE SLAW Finely shred cabbage，。